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Seven Layer Dip Taco Bar
with baked sweet potato / tortilla chips

Active: 30 Total: 50

Seven Layer Dip will fit right in if you have plans to watch American football this weekend, but we added a baked sweet potato to make it feel like a more complete meal (sort of like a taco bar) if you just plan to serve it for dinner during the week.
Smarts: You can refrigerate the assembled seven layer dip for up to 2 hours before serving. Serve chilled.



Seven Layer Dip Taco Bar:
  • Lettuce, romaine - 1 hearts , shredded
  • Tomatoes, medium - 2 , diced
  • Beans, refried (14 oz / 397 g) - 1 can
  • Water - 2 Tbsp
  • Paprika - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Sour cream - 1 cup
  • Cheese, shredded cheddar - 2 cups
  • Olives, black and sliced - 1/2 cup
  • Tortilla chips (opt) - for serving
Baked Sweet Potatoes:
  • Sweet potatoes, medium - 4
  • Shallots - 1 clove , diced
  • Cilantro - 1 Tbsp , chopped
  • Avocados - 1
  • Lime juice - 2 tsp


  1. Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead)

  2. Lettuce / Tomatoes - Prep as directed.

  3. Make bean mixture - Stir together the refried beans, water, paprika, cumin, and chili powder until smooth, adding more water as needed to help everything combine.

  4. Make guacamole - Dice shallots and chop cilantro. Mash together avocados, lime juice, shallots, and cilantro. Season with some salt.

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  1. Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil.

  2. Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.

  3. In a square baker, spread out the bean mixture in a thin layer. Add guacamole, spreading it out over the beans in a thin layer. Top with sour cream, carefully spreading it all the way to the edges (don’t worry if it mixes with the guacamole a bit).

  4. Top with cheese, olives, lettuce, and tomatoes.

  5. Divide the sweet potato halves between serving plates. Gently mash with a fork. Scoop seven layer dip onto roasted sweet potatoes. Serve with chips on the side for scooping. Enjoy!



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